{"id":9673,"date":"2022-12-19T17:51:30","date_gmt":"2022-12-19T16:51:30","guid":{"rendered":"https:\/\/cookinglovers.teka.com\/?p=9673"},"modified":"2024-03-25T09:55:05","modified_gmt":"2024-03-25T08:55:05","slug":"batch-cooking-bao-com-barriga-de-porco-espaguete-integral-pescada-legumes-canelones-de-carne-e-cogumelose-tarte-de-laranja-e-chocolate-branco","status":"publish","type":"post","link":"https:\/\/cookinglovers.teka.com\/pt-pt\/menu-semanal\/batch-cooking-bao-com-barriga-de-porco-espaguete-integral-pescada-legumes-canelones-de-carne-e-cogumelose-tarte-de-laranja-e-chocolate-branco\/","title":{"rendered":"Batch Cooking: Bao com barriga de porco, pepinos em conserva e cebolinho; espaguete integral com gambas, pescada com legumes, canelones de carne e cogumelose tarte de laranja e chocolate branco"},"content":{"rendered":"\n<p>O menu desta semana faz um tour por todos os tipos de ingredientes e estilos, da carne ao peixe, do toque asi\u00e1tico com bao \u00e0 massa com sabor a mar e, claro, termina com nota alta: laranja e chocolate branco. Mistura de sabores, mistura de cores para que sua semana fique um pouco mais impregnada com aquele ar de renova\u00e7\u00e3o que a primavera traz e sempre vem a calhar. N\u00e3o iam ser tudo alergias agora.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredientes<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Bao <\/strong><strong>com barriga de porco<\/strong><strong>, <\/strong><strong>pepinos<\/strong><strong> <\/strong><strong>em conserva e cebolinho<\/strong><strong><\/strong><\/h4>\n\n\n\n<p>Para a panceta:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g barriga de porco<\/li>\n\n\n\n<li>4 colheres de sopa a\u00e7\u00facar mascavado<\/li>\n\n\n\n<li>2 colheres de sopa sal<\/li>\n\n\n\n<li>Pimenta<\/li>\n<\/ul>\n\n\n\n<p>Para o bao:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 p\u00e3es bao<\/li>\n\n\n\n<li>Barriga de porco (receita anterior)<\/li>\n\n\n\n<li>Molho teriyaki<\/li>\n\n\n\n<li>100 g Pepino em conserva<\/li>\n\n\n\n<li>Parte verde do cebolinho<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Espaguete integral com gambas<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g Espaguete integral<\/li>\n\n\n\n<li>\u00e1gua<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>300 g Gambas<\/li>\n\n\n\n<li>Azeite<\/li>\n\n\n\n<li>2 colheres de sopa de piment\u00e3o<\/li>\n\n\n\n<li>2 Dentes de alho<\/li>\n\n\n\n<li>\u00bd Alho-franc\u00eas<\/li>\n\n\n\n<li>120 ml Molho de soja<\/li>\n\n\n\n<li>1 colheres de sopa \u00f3leo de s\u00e9samo<\/li>\n\n\n\n<li>Sementes de s\u00e9samo pretas<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Pescada com legumes<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cenouras<\/li>\n\n\n\n<li>3 Alcachofas<\/li>\n\n\n\n<li>200 g Batata<\/li>\n\n\n\n<li>\u00bd cebola roxa<\/li>\n\n\n\n<li>100 g Bimis<\/li>\n\n\n\n<li>600 g pescada fresca<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Pimienta<\/li>\n\n\n\n<li>Molho t\u00e1rtaro<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Canelon<\/strong><strong>es<\/strong><strong> de carne<\/strong><strong> e cogumelos<\/strong><strong><\/strong><\/h4>\n\n\n\n<p>Para os canelones:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 Cebola<\/li>\n\n\n\n<li>Azeite<\/li>\n\n\n\n<li>1 Pimento verde, 1 vermelho e 1 amarelo<\/li>\n\n\n\n<li>250 g Cogumelos shiitake<\/li>\n\n\n\n<li>350 g Carne picada de vitela<\/li>\n\n\n\n<li>&nbsp;1 Colher de sopa farina<\/li>\n\n\n\n<li>350 ml Leite<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Pimenta<\/li>\n\n\n\n<li>Canelones<\/li>\n<\/ul>\n\n\n\n<p>Para o bechamel:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50 g Manteiga<\/li>\n\n\n\n<li>&nbsp;50 g Farina<\/li>\n\n\n\n<li>500 ml Leite<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Pimenta<\/li>\n\n\n\n<li>&nbsp;\u00bc Colher de ch\u00e1 noz moscada mo\u00edda<\/li>\n\n\n\n<li>Queijo emmental ralado<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Tarte de laranja e chocolate branco<\/strong><\/h4>\n\n\n\n<p>Para a base:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1&nbsp; embalagem de masa quebrada<\/li>\n<\/ul>\n\n\n\n<p>Para o creme de laranja e chocolate branco:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 Fojas de gelatina<\/li>\n\n\n\n<li>400 ml Natas para bater<\/li>\n\n\n\n<li>&nbsp;300 g Chocolate branco<\/li>\n\n\n\n<li>2 Laranjas<\/li>\n<\/ul>\n\n\n\n<p>Para a decora\u00e7\u00e3o:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 Laranja<\/li>\n\n\n\n<li>Mirtilos<\/li>\n\n\n\n<li>Pistacios<\/li>\n\n\n\n<li>Pepitas de chocolate negro\n<ul class=\"wp-block-list\">\n<li><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/cookinglovers.teka.com\/wp-content\/uploads\/2022\/03\/batch_cooking_marzo_1.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Bao <\/strong><strong>com barriga de porco<\/strong><strong>, <\/strong><strong>pepinos<\/strong><strong> <\/strong><strong>em conserva e cebolinho<\/strong><strong><\/strong><\/h3>\n\n\n\n<p>Para a barriga de porco, misture o a\u00e7\u00facar com o sal e a pimenta e envolva o porco na mistura. Embrulhe-o com papel alum\u00ednio e leve ao forno a 190\u00baC por 90 minutos.<\/p>\n\n\n\n<p>Depois retire o papel e continue a assar por mais 30-45 minutos, dependendo do gosto, e lamine. Se gosta de um toque crocante, toste a barriga de porco na panela depois de enrolado.<\/p>\n\n\n\n<p>Cozinhe os p\u00e3es ao vapor pelo tempo indicado na embalagem e recheie-os com o porco laminado, coloque molho teriyaki a gosto, pepino em conserva laminado e o cebolinho picado.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Espaguete integral com gambas<\/strong><\/h2>\n\n\n\n<p>Cozinhe o espaguete em \u00e1gua a ferver com sal durante o tempo indicado na embalagem, escorra e arrefe\u00e7a-o com \u00e1gua fria para interromper a cozedura e adicione azeite para que n\u00e3o cole.<\/p>\n\n\n\n<p>Descasque os camar\u00f5es e misture-os numa tigela com um pouco de \u00f3leo e paprica. Aque\u00e7a uma frigideira em fogo m\u00e9dio-alto e toste os camar\u00f5es. Retire e reserve.<\/p>\n\n\n\n<p>Lamine os dentes de alho e cozinhe-os na mesma frigideira dos camar\u00f5es com um pouco mais de azeite e at\u00e9 dourarem. Depois adicionamos o alho-franc\u00eas laminado e refogue.<\/p>\n\n\n\n<p>Adicione os camar\u00f5es novamente aos legumes, o espaguete escorrido, o molho de soja, o \u00f3leo de s\u00e9samo e misture tudo bem at\u00e9 que o molho de soja esteja completamente integrado e reduzido.<\/p>\n\n\n\n<p>Emprate e decore com sementes de s\u00e9samo pretas.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><\/h3>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Pescada com legumes<\/strong><\/h3>\n\n\n\n<p>Descasque e corte as alcachofras e as cenouras em quartos e em cubos, respectivamente. Coza os dois legumes durante 15 minutos em \u00e1gua com sal e um pouco de lim\u00e3o para que as alcachofras n\u00e3o escure\u00e7am.<\/p>\n\n\n\n<p>Coza as batatas com pele por 30 minutos em \u00e1gua com sal e depois corte-as ao meio. Pulverize com azeite e leve ao forno a 190 \u00baC por 20 minutos ou at\u00e9 dourar.<\/p>\n\n\n\n<p>Numa panela com azeite, refogue a cebola roxa cortada em cubos grandes. Quando estiver levemente transparente, adicione as cenouras, as alcachofras e o bimis. Cozinhe por mais 5 minutos e misture com as batatas assadas.<\/p>\n\n\n\n<p>Tempere a pescada com sal e pimenta e aloure-a numa frigideira com azeite de ambos os lados, come\u00e7ando pelo lado da pele. Sirva-a acompanhada de molho t\u00e1rtaro e dos legumes anteriores.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">&nbsp;<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\"><a><\/a><strong>Canelon<\/strong><strong>es<\/strong><strong> de carne<\/strong><strong> e cogumelos<\/strong><strong><\/strong><\/h3>\n\n\n\n<p>Para o recheio dos canelones, pique finamente a cebola e refogue-a numa panela antiaderente com um fio de azeite. Quando estiver transparente, adicione os pimentos e os cogumelos tamb\u00e9m bem picados e cozinhe por mais 5 minutos.<\/p>\n\n\n\n<p>Junte a carne picada, deixe-a tostar, depois adicione a farinha e mexa. Aos poucos, junte o leite enquanto mexe e tempere com sal e pimenta. Reserve e deixe arrefecer.<\/p>\n\n\n\n<p>Para o bechamel, derreta a manteiga em numa tacho e derreta junte a farinha mexendo, aos poucos v\u00e1 adicionando o leite mexendo sempre. Repita o processo at\u00e9 obter um bechamel macio.<\/p>\n\n\n\n<p>Recheie os canelones com a carne e os cogumelos e coloque-os num tabuleiro pr\u00f3prio para o forno. Regue-os com o bechamel e polvilhe o queijo ralado a gosto na superf\u00edcie. Leve ao forno previamente aquecido a 190 \u00baC por 30 minutos e serva. Se necess\u00e1rio, gratine os \u00faltimos 5 minutos de cozedura para torrar o queijo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><a><\/a><strong><br><\/strong><strong>Tarte de <\/strong><strong>laranja<\/strong><strong> <\/strong><strong>e <\/strong><strong>chocolate b<\/strong><strong>r<\/strong><strong>anco<\/strong><\/h2>\n\n\n\n<p>Coloque um peda\u00e7o de papel manteiga por cima com um pouco de gr\u00e3o de bico seco e leve ao forno a 190\u00baC por 20-25 minutos. Deixe arrefecer.<\/p>\n\n\n\n<p>Para o creme de laranja e chocolate branco: hidrate as folhas de gelatina e aque\u00e7a as natas numa panela at\u00e9 ferver. Quando ferver, retire do lume e dissolva a gelatina nas natas.<\/p>\n\n\n\n<p>Adicione o chocolate branco at\u00e9 que derreta e por \u00faltimo o sumo de laranja.<\/p>\n\n\n\n<p>Despeje o preparado sobre a massa quebrada e deixe arrefecer durante 2 horas.<\/p>\n\n\n\n<p>Quando o creme ficar frio, decore com fatias de laranja descascada, mirtilos, pist\u00e1cios triturados e raspas de chocolate amargo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>O menu desta semana faz um tour por todos os tipos de ingredientes e estilos, da carne ao peixe, do toque asi\u00e1tico com bao \u00e0 massa com sabor a mar e, claro, termina com nota alta: laranja e chocolate branco. Mistura de sabores, mistura de cores para que sua semana fique um pouco mais impregnada [&hellip;]<\/p>\n","protected":false},"author":85,"featured_media":9405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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